Gluten Free Whole30 Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

A deeply seared chuck roast turns fall-apart tender here, braised low and slow in a rich tomato broth until it practically shreds under a fork. The pot roast simmers alongside golden baby potatoes and sweet carrots, all soaking up the same savory braising liquid built from onion, celery, garlic, and fresh rosemary and thyme. Coconut aminos add a deep, savory backbone to the sauce, while a slow finish in the Dutch oven means every bite of vegetable comes out just as flavorful as the meat. Ladle the juices generously over the top and finish with a scatter of fresh parsley for brightness. It's a comforting, one-pot dinner that holds up beautifully as leftovers, and it's a great fit for a gluten free table without any fuss.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper
2 tbsp olive oil
1 medium yellow onion, roughly chopped
3 celery stalks, cut into 1-inch pieces
3 garlic cloves, smashed
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 tbsp coconut aminos
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
1 lb baby potatoes, halved
4 medium carrots, cut into 2-inch pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels, then season all over with the salt and pepper.
2
Heat the olive oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on all surfaces. Transfer the roast to a plate.

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